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Thursday, 15 September 2016

Pistachio and Almond Cookies


225 gm butter, softened
225 gm plain flour
140 gm caster sugar
1 egg yolk, lightly beaten
2 tsp almond extract
pinch of salt
55 gm ground almonds
55 gm pistachio, finely chopped

  1. Place the butter and sugar in a large bowl and beat together until light and fluffy.
  2. Then beat in the egg yolk and almond extract.
  3. Sift together the flour and salt into the mixture and add the ground almonds and stir until thoroughly combined.
  4. Then halve the dough, shape into balls and wrap in clingfilm and chill in the refrigerator for 30-60 minutes.
  5. Preheat the oven to 190 degree celcius and line 2 large baking sheets with baking paper.
  6. Unwrap the dough and roll out between 2 sheets of baking paper to about 3 mm thick.

       7. Sprinkle half the chopped pistachio over each piece of dough and roll lightly with the rolling pin.

          8. Cut out cookies with a heart-shaped cutter and place them on the baking sheets, spaced well apart.
          9. Then bake in the preheated oven for 10-12 minutes.
         10. Leave to cool for 5-10 minutes and then transfer the cookies to wire racks to cool completely.....      

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